Adventures in the kitchen and on the Big Green Egg

Chicken and Buttermilk Chive Dumplings

I am not exaggerating when I say that I have no reason to ever try another chicken and dumplings recipe. This one is going straight to the “tried and true, will make this for years and years to come” file. I have tried a lot of chicken and dumplings recipes and have never been blown away by any of them – except for this Chicken Pie With Biscuit Crust but it’s not truly chicken and dumplings.

I was in the mood to cook on Saturday afternoon. I wanted to make a dinner that would take a while so that I could spend the evening hanging out in the kitchen, one of my favorite activities to relax and unwind. I chose this recipe from Tyler Florence because I loved that it featured homemade stock, sauce and dumplings. No canned stock, cream of yuckiness soup or refrigerated biscuits.

I made the stock by placing an organic/free range chicken in a pot with garlic, peppercorns, thyme and salt. I covered the chicken with water and boiled. This was a great reminder that homemade stock is easy and far superior in flavor to what you buy in the store. While I am guilty of buying stock, I will be trying to keep some homemade stock in the freezer moving forward. I only used about half the stock this rendered in the chicken and dumplings so I was able to freeze a good amount of leftovers!

I put Brandon to work shredding the cooked chicken while I prepared the sauce. I sauteed carrots, celery and garlic in a mixture of butter and oil and then added in flour to make a roux. I slowly incorporated the chicken stock and then added in extra veggies. I love that this recipe includes peas and pearl onions. The sauce simmered until it was thickened. You get a nice creaminess with the sauce by adding a little heavy cream at the end. Side note: please remember to taste your sauce as you go and season – you might need to add a good bit of salt.

Soon enough it was time to add the chicken and dumplings and sit back and watch magic happen. I love dropping the dough in and then seeing it turn into perfect dumplings.

While this is a labor intensive recipe, it is not hard. I highly encourage you to try this now that the temperatures are dropping and the leaves are turning. This dish is so comforting and it just feels good to eat it knowing that everything is made from scratch.

FOR THE CHICKEN AND STOCK
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Bring water to a boil over medium-high heat and then reduce to a simmer. Cook for one hour until the chicken is tender and internal temperature registers at least 165 degrees. Skim the surface of fat as it cooks.

Remove chicken from pot and place on a cutting board. Let rest until it is cool enough to handle. Strain the stock and set aside. When chicken has cooled, shred and set aside.

FOR THE DUMPLINGS
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

FOR THE SAUCE
In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux and continue to stir for two minutes to coat the veggies in flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Discard the bay leaves, season with freshly cracked black pepper and garnish with chopped chives before serving.

Yield: 6-8 servings

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7 Responses

[…] home with Brandon so I incorporated some of that in my dinner. Leftover Chicken and Dumplings (the recipe is posted on Bakin’ and Eggs!), a biscuit, green beans, carrot and a potato with a dollop of Greek […]

Made this on Sunday and it was sooooo good (had it for lunch yesterday and today as well)! Everything went smoothly until the sauce part. This may sounds ridiculous, but are you supposed to defrost the peas and pearl onions before adding them to the sauce? I did not, and it took forever, plus some more flour, to thicken the sauce. The end result was really good, but the sauce part discouraged me! Help!

Also – made the pumpkin apple muffins on Sunday as well and have been eating them in the mornings! Delicious 🙂